Pumpkin Chocolate Cheesecake Pie + 2 Confessions

I have two confessions.

Confession #1:
I bought a pumpkin pie for Thanksgiving dinner.
Yes, I actually purchased a store-made pie.

For Thanksgiving dinner, no less.

It's kind of against everything I was ever taught growing up.
See, my mom is a homemaker icon, not to mention pie contest winner,
my dad would give anything for an extra piece of her famous Strueberry Pie...
and I also have a few younger brothers who have probably made more piecrusts than I have.

I'm lucky they didn't disown me.

But let me explain myself here...
Honestly, I'm not really a pumpkin pie lover.  I just eat it out of tradition.
 Plus, this year I was also making
rolls, sweet potatoes, green bean casserole, and cranberry sauce,
while simultaneously doing the zombie shuffle in my kitchen due to a baby with recurring ear infections (& subsequent night wakings),

So I threw in the towel and 
Bought. A. Pumpkin. Pie.

Don't get me wrong, I loved making all those Thanksgiving dishes...I just didn't have the stamina for a pie too.

I did, however, make this pumpkin chocolate cheesecake pie a week before Thanksgiving for a potluck.
If you're a non-pumpkin-pie-lover like I am, 
OR if you just want something a little more fancy-shmancy than an old pumpkin pie,
you should make this.

Homemade pie crust,
cream cheese layer on bottom,
chocolate in the middle,
and a pumpkin layer on top....
"mmm" is all I have to say.

Confession #2?
Maybe I do like pumpkin pie, after all.  
That is, as long as you throw in some cream cheese and chocolate.  :)

Pumpkin Chocolate Cheesecake Pie
From bhg.com
8 servings

1 deep dish pie crust (I used this one)
12 oz. cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate
1 (15-oz) can pumpkin puree
2/3 cup brown sugar
4 eggs, lightly beaten
3/4 cup half-and-half
chopped chocolate for garnish

Preheat oven to 450.  Prepare and roll out deep dish pie crust and lay in a 9 1/2 to 10-inch deep-dish pie plate.  Trim the edge of the dough and flute it high.  Line the crust with double thickness of foil and bake 8 minutes.  Remove foil and bake until golden, about 6 more min.  Let cool and reduce oven temp to 375.

In a bowl, beat cream cheese, 1/4 c. sugar, and 1 egg until smooth.  Spread onto cooled pie crust shell and sprinkle with chopped chocolate.

In a clean bowl, mix pumpkin, brown sugar, and spice.  Add 4 eggs and gradually stir in half-and-half.  Carefully pour pumpkin mixture over chopped chocolate layer.  Cover edges of pie crust with foil to prevent from becoming too brown.  Bake 60-65 minutes or until knife inserted in center comes out clean.  Remove foil and let cool.  Cover and chill within two hours (let chill overnight for best flavor).  Garnish with additional chopped chocolate before serving.


Lisa Lines said...

Yep it looked so good I pinned it! Love ya.

Kara Anderson said...

Yum! I didn't eat ANY pumpkin pie this year. If this was an option I would have gone back for seconds I'm sure. It looks so good.

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